Fried Chicken Livers
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy pan-fried chicken livers coated in a savory seasoned breading with Creole spices and cayenne. Rich and deeply flavorful, a Southern soul-food delicacy with a satisfying crispy-tender contrast.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound (450g) chicken livers, (trimmed and the large ones cut in half (try to get them as close the same size as possible))
- 1 cup (240ml) buttermilk
- 1 tablespoon (15ml) hot sauce
- 1 egg
- 1 teaspoon salt, ( divided)
- ½ teaspoon black pepper, ( divided)
- ½ cup flour
- 1 cup Panko breadcrumbs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Creole seasoning
- ¼ teaspoon cayenne pepper ( (optional))
- Vegetable oil ( as needed to fill skillet 1-inch deep)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 6m
- Sodium
- 1219mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 454mg
- Calcium
- 132mg
- Iron
- 11mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1219MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.